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Low-Sodium Herb-Rubbed Turkey

 Low-Sodium Herb-Rubbed Turkey
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.
28 ServingsPrep: 30 min. Bake: 2 hours + standing


  • 6 garlic cloves, minced
  • 2 tablespoons plus 2 teaspoons rubbed sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons pepper
  • 1/2 teaspoon each ground allspice, ginger and mustard
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 1 small onion, chopped
  • 1 small potato, sliced
  • 1 turkey (14 pounds)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  • Preheat oven to 350°. In a small bowl, mix garlic, herbs and
  • spices until blended. Sprinkle flour into oven bag; shake to coat.
  • Place bag in a roasting pan; add vegetables and sprinkle with 5
  • teaspoons herb mixture.
  • Pat turkey dry. Tuck wings under turkey; tie drumsticks together.
  • With fingers, carefully loosen skin from turkey breast; rub half of
  • the remaining herb mixture under the skin. Secure skin to underside
  • of breast with toothpicks. Rub remaining herb mixture over inside of

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Low-Sodium Herb-Rubbed Turkey (continued)

Directions (continued)

  • turkey.
  • Place turkey in bag over vegetables, breast side up; close bag with
  • nylon tie. Cut six 1/2-in. slits in top of bag; close with tie
  • provided. Bake 2 to 2-1/2 hours or until a thermometer inserted in
  • thickest part of thigh reads 170°-175°.
  • Remove turkey from oven bag to a serving platter; tent with foil.
  • Let stand 20 minutes before carving. Strain contents of oven bag
  • into a small saucepan, discarding vegetables; skim fat from cooking
  • juices. In a small bowl, mix cornstarch and water until smooth;
  • gradually whisk into cooking juices. Bring to a boil; cook and stir
  • 2 minutes or until thickened. Serve with turkey. Yield: 28 servings.
Nutritional Facts: 4 ounces cooked turkey (calculated without skin) equals 198 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 80 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer